Method
Sift flour and baking powder into a bowl.
Stir in the sugar, dried fruit and lemon rind.
Combine milk, olive oil and eggs, then stir into the flour mixture.
Spoon into a greased and lined 215x115x55mm medium non-stick loaf pan.
Top with pine nuts.

Bake at 160C for 55-60 minutes or until cooked when tested with a skewer.
Allow to cool slightly in the pan then turn out onto a cooling rack.